"fruit is used as fuel to smoke fish. The nectar and pollen of the durian flower that honeybees collect is an important honey source, but the characteristics of the honey are unknown. Raw durian is composed of 65% water, 27% carbohydrates (including 4% dietary fibre), 5% fat and 1% protein. In 100 grams, raw or fresh frozen durian provides 33% of the Daily Value (DV) of thiamine and moderate content of other B vitamins, vitamin C, and the dietary mineral manganese (15–24% DV, table). Origin of the durian is thought to be in the region of Borneo and Sumatra, grows"
"Durio zibethinus Durio zibethinus is the most common tree species in the genus ""Durio"" that are known as durian and have edible fruit also known as durian. As with other durian species, the edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's"
"or as ""brengkes (pepes) tempoyak"", which is a steamed fermented durian paste in banana leaf container. In Thailand, durian is often eaten fresh with sweet sticky rice, and blocks of durian paste are sold in the markets, though much of the paste is adulterated with pumpkin. Unripe durians may be cooked as a vegetable, except in the Philippines, where all uses are sweet rather than savoury. Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called ""boder"". The durian seeds, which are the size of chestnuts, can be eaten"
"it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odour. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels"
"Duros (food) ""Duros de harina"" (also known as pasta para duros, duritos, durros, pasta para durito, chicharrones, churritos, Mexican wagon wheels or pin wheels) are a popular Mexican snack food made of puffed wheat, often flavored with chilli and lime. When cooked, duros have a light, airy consistency similar to chicharrones. Although both foods contain comparable amounts of fat, chicharrones contain more protein while duros are mainly carbohydrates, as they consist of wheat flour, with added corn starch, salt and baking soda to aid even expansion during cooking. Duros are sometimes sold by street vendors. Duros can also be purchased"
"Durio graveolens ""Durio graveolens,"" sometimes called the red-fleshed durian, orange-fleshed durian, or yellow durian, is a species of tree in the family Malvaceae. It is one of six species of durian named by Odoardo Beccari. The specific epithet ""graveolens"" ('strong smelling' or 'rank') is due to the odor, although most species of ""Durio"" (most notably ""Durio dulcis"") have a strong scent, the red-fleshed type of ""D. graveolens"" has very little scent. ""D. graveolens"" is an edible durian, perhaps the most popular 'wild' species of durian, and it is sold commercially regionally. However, its cogenitor ""Durio zibethinus"" is the typical species"
"then finished with chili powder. Duros (food) ""Duros de harina"" (also known as pasta para duros, duritos, durros, pasta para durito, chicharrones, churritos, Mexican wagon wheels or pin wheels) are a popular Mexican snack food made of puffed wheat, often flavored with chilli and lime. When cooked, duros have a light, airy consistency similar to chicharrones. Although both foods contain comparable amounts of fat, chicharrones contain more protein while duros are mainly carbohydrates, as they consist of wheat flour, with added corn starch, salt and baking soda to aid even expansion during cooking. Duros are sometimes sold by street vendors."
"and public transportation in southeast Asia. By contrast, the nineteenth-century British naturalist Alfred Russel Wallace described its flesh as ""a rich custard highly flavoured with almonds"". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in southeast Asian cuisines. The seeds can also be eaten when cooked. First used around 1580, the name ""durian"" is derived from the Malay language word ""duri"" (meaning ""thorn""), a reference to the numerous prickly thorns of the rind, together with the noun-building suffix ""-an"". ""Durio sensu lato"" has 30"
"Durio kutejensis Durio kutejensis, commonly known as durian pulu, durian merah, nyekak, Pakan,Kuluk,or lai, is a primary rainforest substorey fruit tree from Borneo. It is a very attractive small- to medium-sized tree up to 30 m tall. It has large, glossy leaves, numerous large, red flowers that emit a strong carrion smell at anthesis. This species is reportedly pollinated by giant honey bees and birds, as well as bats. The large durian fruit it bears has thick, yellow flesh with a mild, sweet taste and creamy texture similar to that of ""Durio zibethinus"". It bears fruit late in the season."
"the usual odour, Long Laplae and Lin Laplae, were presented to the public by Yothin Samutkhiri, governor of Uttaradit Province from where these cultivars were developed locally, while he announced the dates for the yearly durian fair of Laplae District, and the name giver to both cultivars. Durio zibethinus Durio zibethinus is the most common tree species in the genus ""Durio"" that are known as durian and have edible fruit also known as durian. As with other durian species, the edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard"
"lost their incomes from durian overflow. Moreover, the increase of worms that pierced durian seeds made durians have a bitter taste and could not be sold as ripe durian. Agricultural authority and local people tried to solve this problem by creating new ways to eat unripe durian. They tested many recipes to make it better and edible for everyone. Finally, they invented fried durian that could keep its sweet taste, nutrition value, with long shelf life and deodorization. Fried durian started to hit the shelf in 1989 and rapidly gained popular. Fried durian Fried Durian (Thai: ทุเรียนทอด) Durian is the"
"civet) which is usually the priciest of all cultivars. Musang King is known for its bright yellow flesh and is like a more potent or enhanced version of the D24. The durian is native to Brunei, Indonesia, and Malaysia, and is cultivated in other areas with a similar climate. It is strictly tropical and stops growing when mean daily temperatures drop below . There is some debate as to whether the durian is native to the Philippines or was introduced, particularly the Davao region on the island of Mindanao. The centre of ecological diversity for durians is the island of"
"the fruit and dispose of the seed under the parent plant, others swallow the seed with the fruit and then transport it some distance before excreting, with the seed being dispersed as a result. The thorny, armoured covering of the fruit discourages smaller animals; larger animals are more likely to transport the seeds far from the parent tree. According to ""Larousse Gastronomique"", the durian fruit is ready to eat when its husk begins to crack. However, the ideal stage of ripeness to be enjoyed varies from region to region in Southeast Asia and by species. Some species grow so tall"
"first disagreeable"", later descriptions by Westerners are more graphic in detail. Novelist Anthony Burgess writes that eating durian is ""like eating sweet raspberry blancmange in the lavatory"". Travel and food writer Richard Sterling says: Other comparisons have been made with the civet, sewage, stale vomit, skunk spray and used surgical swabs. The wide range of descriptions for the odour of durian may have a great deal to do with the variability of durian odour itself. Durians from different species or clones can have significantly different aromas; for example, red durian (""D. dulcis"") has a deep caramel flavour with a turpentine"
"resembling thick butter, with a combination of flavours."" The Portuguese physician Garcia de Orta described durians in ""Colóquios dos simples e drogas da India"" published in 1563. In 1741, ""Herbarium Amboinense"" by the German botanist Georg Eberhard Rumphius was published, providing the most detailed and accurate account of durians for over a century. The genus ""Durio"" has a complex taxonomy that has seen the subtraction and addition of many species since it was created by Rumphius. During the early stages of its taxonomical study, there was some confusion between durian and the soursop (""Annona muricata""), for both of these species"
"then can be used to make e.g. fish crackers. The tree is also harvested for lumber in Sarawak. The Iban people there also bathe day-old infants (especially for preterm birth) in a tisane of mature bark, as they believe it strengthens the skin. Durio graveolens ""Durio graveolens,"" sometimes called the red-fleshed durian, orange-fleshed durian, or yellow durian, is a species of tree in the family Malvaceae. It is one of six species of durian named by Odoardo Beccari. The specific epithet ""graveolens"" ('strong smelling' or 'rank') is due to the odor, although most species of ""Durio"" (most notably ""Durio dulcis"")"
"It is cultivated in East Kalimantan and has been introduced to Queensland. In Brunei, the fruit of ""D. kutejensis"" is preferred by local consumers over that of ""D. zibethinus"", though the latter is the only durian species available in the international market. The fruit is also said to have fewer of the unpleasant flavors that ""D. zibethinus"" has. Durio kutejensis Durio kutejensis, commonly known as durian pulu, durian merah, nyekak, Pakan,Kuluk,or lai, is a primary rainforest substorey fruit tree from Borneo. It is a very attractive small- to medium-sized tree up to 30 m tall. It has large, glossy leaves,"
"in Singapore. A number of dishes, listed below, can be considered as truly hybrid or multi-ethnic food. Singaporeans also enjoy a wide variety of seafood including fish, squid (known as ""sotong"" in Malay), stingray, crab, lobster, clams, and oysters. Popular seafood dishes include A wide variety of tropical fruits are available all year round. By far the most well known is the durian, known as the ""King of Fruits"", which produces a characteristic odour from the creamy yellow custard-like flesh within its spiky green or brown shell. Durians are banned on public transport, elevators, certain hotels, and public buildings because"
"first time to China starting in 2019, previously only Thailand was permitted to export the whole fruit to China. The durian is a seasonal fruit, unlike some other non-seasonal tropical fruits such as the papaya which are available throughout the year. In peninsular Malaysia and Singapore, the season for durians is typically from June to August, coinciding with that of the mangosteen. Prices of durians are relatively high, compared with other fruits. For example, in Singapore the strong demand for high quality cultivars such as the D24 (""Sultan""), and Musang King (""Mao Shan Wang"") has resulted in typical retail prices"
"in southeast Asia. They used to be grown with mixed results from seeds of trees bearing superior quality fruit, but now are propagated by layering, marcotting, or more commonly, by grafting, including bud, veneer, wedge, whip or U-grafting onto seedlings of randomly selected rootstocks. Different cultivars may be distinguished to some extent by variations in the fruit shape, such as the shape of the spines. Durian consumers express preferences for specific cultivars, which fetch higher prices in the market. Most cultivars have a common name and a code number starting with ""D"". For example, some popular clones are Sultan (D24),"
"No currant wine can equal it."" Damson The damson () or damson plum (""Prunus domestica"" subsp. ""insititia"", or sometimes ""Prunus insititia""), also archaically called the ""damascene"" is an edible drupaceous fruit, a subspecies of the plum tree. Varieties of ""insititia"" are found across Europe, but the name ""damson"" is derived from and most commonly applied to forms which are native to Great Britain. Damsons are relatively small plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, particularly in fruit preserves or jam. In South and Southeast Asia, the term ""damson plum"" sometimes refers to"
"whether they are boiled, roasted or fried in coconut oil, with a texture that is similar to taro or yam, but stickier. In Java, the seeds are sliced thin and cooked with sugar as a confection. Uncooked durian seeds are potentially toxic due to cyclopropene fatty acids and should not be ingested. Young leaves and shoots of the durian are occasionally cooked as greens. Sometimes the ash of the burned rind is added to special cakes. The petals of durian flowers are eaten in the North Sumatra province of Indonesia, while in the Moluccas islands the husk of the durian"
"the subfamily Helicteroideae, along with some of the members of the traditional Helictereae. Durioneae Durioneae is a tribe within the subfamily Helicteroideae of the plant family Malvaceae s.l. The tribe contains at least five genera, including ""Durio"", the genus of tree species that produce Durian fruits. Within Durioneae, ""Kostermansia"" and ""Coelostegia"" form a clade that is sister to the clade comprising ""Durio s.s"". and ""Boschia"", which are some consider to comprise a single genus, and ""Cullenia"". Both of these clades form a clade that is sister to the remaining genus of the tribe, ""Neesia"". ""Camptostemon"" and ""Papuodendron"" are often included"
"gluten, it is unsuitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Durum Durum wheat (), also called pasta wheat or macaroni wheat (""Triticum durum"" or ""Triticum turgidum"" subsp. ""durum""), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat"
"Durum Durum wheat (), also called pasta wheat or macaroni wheat (""Triticum durum"" or ""Triticum turgidum"" subsp. ""durum""), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. ""Durum"" in Latin means"
"Durioneae Durioneae is a tribe within the subfamily Helicteroideae of the plant family Malvaceae s.l. The tribe contains at least five genera, including ""Durio"", the genus of tree species that produce Durian fruits. Within Durioneae, ""Kostermansia"" and ""Coelostegia"" form a clade that is sister to the clade comprising ""Durio s.s"". and ""Boschia"", which are some consider to comprise a single genus, and ""Cullenia"". Both of these clades form a clade that is sister to the remaining genus of the tribe, ""Neesia"". ""Camptostemon"" and ""Papuodendron"" are often included in this tribe as well. However, certain characters (pollen morphology, androecial vasculature, and"
"Duqqa Duqqa, du'ah, do'a, or dukkah ( ) is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. Pre-made versions of duqqa can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones. The packaged variety is found in markets that is composed of parched wheat flour mixed with cumin and caraway. The word is derived from the Arabic for ""to pound"" since the mixture"
"eaten and dominates sales worldwide. This species also should not be confused with the popular durian clones from Malaysia known as 'Red Flesh' (D164) and ""Red Prawn"" (D175), as both of those belong to ""D. zibethinus"". However, ""D. graveolens"" does have one registered variety, 'DQ2 nyekak (DK8)'. The color of the fruit's flesh denotes other varieties -an orange-fleshed, a red-fleshed one, and yellow-fleshed. These varieties may be different species, but currently it is not known for sure. The yellow-fleshed kind is sometimes called ""durian simpor"". In Malay, it is called ' or ' (lit. bird durian), ' (jungle durian), '"
"can enjoy it. Many people say they cannot stop eating fried durian the moment they starting eating it. This makes fried durian consumption very popular. Today, fried durian consumption is widespread in Thailand. It is available in everywhere, especially in souvenir shops nationwide. There are also many products from fried durian such as crackers with fried durian. For foreigners, fried durian always make them feel amazing from its taste that is totally different from real durian. This makes fried durian one of most popular souvenirs that foreigners who come to Thailand have to buy. In 1988, agriculturists in Rayong province"
"Phallus hadriani Phallus hadriani, commonly known as the dune stinkhorn, is a species of fungus in the Phallaceae (stinkhorn) family. It is a widely distributed species, and is native to Asia, Europe, and North America. In Australia, it is probably an introduced species. The stalk of the fruit body reaches up to tall by thick, and is spongy, fragile, and hollow. At the top of the stem is a ridged and pitted, thimble-like cap over which is spread olive-colored spore slime (gleba). Shortly after emerging, the gleba liquefies and releases a fetid odor that attracts insects, which help disperse the"
"also to ""Durio oxleyanus"") ""alau"", ""dujen"", ""durian alau"", ""durian daun dungoh"", ""durian hutan"" (forest durian), ""durian pipit"", ""lai bengang"", ""merang kunyit"", ""pasang"", and ""tongkai"". A natural hybrid of ""D. graveolens"" and ""D. zibethinus"" is called ""durian siunggong"" or ""durian suluk"". It has the texture and flavour of the popular ""D. zibethinus"" and the burnt caramel overtones of ""D. graveolens"". After its initial description in 1889 by Beccari in 1924, Reinier Cornelis Bakhuizen Van Den Brink reduced it to a synonym of ""D. conicus"". John Wyatt-Smith combined it all under ""D. dulcis"" in 1953. André Joseph Guillaume Henri Kostermans and Wertit"
"Damson The damson () or damson plum (""Prunus domestica"" subsp. ""insititia"", or sometimes ""Prunus insititia""), also archaically called the ""damascene"" is an edible drupaceous fruit, a subspecies of the plum tree. Varieties of ""insititia"" are found across Europe, but the name ""damson"" is derived from and most commonly applied to forms which are native to Great Britain. Damsons are relatively small plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, particularly in fruit preserves or jam. In South and Southeast Asia, the term ""damson plum"" sometimes refers to jambul, the fruit from a tree"
"Ducana Ducana is a sweet potato dumpling or pudding from Antigua, St. Vincent and the Grenadines and many other Caribbean islands. They are made from grated sweet potatoes, grated coconut, sugar, flour, coconut milk, and/or water,raisins, ginger, grated nutmeg, salt and essence or vanilla extract. The mixture is combined in a bowl until it thickly coats the back of a spoon. The cooking method is quite simple, but what is often debated is the wrapping. The mixture can be cooked wrapped in foil where others prefer to cook it wrapped in ""coccoloba"" leaves, banana leaves, or seaside grape leaves. Either"